Sunday, August 29, 2010

Pound Cake French Toast

I've been hosting my friend Stephanie for the weekend. She's visiting from Seattle, and I had not see her for about two years. Way too long! So I couldn't think of a better occasion to make this recipe: pound cake french toast. Probably the most luxurious of luxurious brunch foods.

The pound cake used here was my last production (see previous post) but of course any old pound cake will do. And the raspberry sauce is optional but highly recommended. Enjoy!

Pound Cake French Toast

Serves 2

4 slices pound cake

1/2 cup milk

1 egg

1/2 tsp ground nutmeg

1/2 tsp ground cinnamon

Raspberry Sauce (see below)

1. Heat a skillet over medium heat and melt one tablespoon of butter.

2. Whisk milk, egg, and spices together. Dredge each piece of cake, on both sides, with this egg mixture. Cook in the hot, buttered skillet for two minutes on each side.

3. Serve with raspberry sauce and light sour cream.

For the Raspberry Sauce: Puree one cup of fresh raspberries and press through a sieve. Discard seeds. Usually raspberries are too tart for me so I would add a couple tablespoons of honey here.